This lovely slow cooker prawn korma makes the most out of the lovely plump prawns and cooks them in a korma sauce to die for. Serve with rice.
9 people made this
2 red chillies, seeded
1 teaspoon ground cinnamon
2 teaspoons ground cumin
1/2 teaspoon ground mace
1/2 teaspoon paprika
2 tablespoons lemon juice
55g ground almonds
1 bunch fresh coriander, chopped
1.35kg jumbo king prawns, shelled
4 tablespoons sunflower oil
3 large onions, roughly chopped
2 cloves garlic, minced
3cm piece root ginger, finely chopped
85g korma paste
280g plain yoghurt
salt and pepper, to taste
150ml single cream
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Method Prep:20min › Cook:5hr › Ready in:5hr20min
Preheat the slow cooker to auto or low setting.
In a food processor, combine the chillies, cinnamon, cumin, mace, paprika, lemon juice, ground almonds and half the coriander and pulse until smooth. Transfer the mixture into a bowl; add the prawns and mix thoroughly to coat.
In a frying pan, heat the oil and add the onions and garlic. Cook and stir for 2 minutes until soft. Add the root ginger and stir for a further few minutes. Transfer to the slow cooker. In the same pan, increase the heat and add the prawns. Stir continuously for 3 to 4 minutes at a gentle simmer. Add the korma paste and yoghurt and mix well. Season and transfer everything to the slow cooker. Cook on auto or low setting for 5 hours or on high for 3 hours.
For the last half an hour of cooking, stir in the cream and season again if necessary. Serve with the remainder of the chopped coriander.